Alginic acid, also called algin or alginate, is an anionic polysaccharide distributed widely in the cell walls of brown algae, where it, through binding water, forms a viscous gum.

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The function(s) performed by the food additive when used in cooking.

• Bulking agent - A filler substance that increases food bulk without increasing available energy value significantly

• Emulsifier - An agent that forms or preserves a mixture of substances normally incapable of being mixed eg. oil and water

• Foaming agent - Facilitates the formation of foam in a liquid or solid food

• Gelling agent - Facilitates the formation of a gel to change food texture

• Glazing agent - A substances that gives food a shiny appearance or provides a protective coating

• Humectant - A substance that helps prevent food from drying out

• Sequestrant - A substance which controls the availability of a cation

• Stabiliser - A substance that maintains the uniform dispersal of substances in a food

• Thickener - A substance that increases the viscosity of a food

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Data according to various sources such as fao, fda, codex. Spot a mistake? Tell us!

Algin
Alginat
Aacid algin g 2
6-(2- carboxy-4,5-dihydroxy-6-methoxyoxan-3-yl)oxy-4,5-dihydroxy-3-methoxyoxane-2-carboxylic acid
Kelacid
Landalgine
Norgine
Polymannuronic acid
Potanal lf
Satialgine-h 8
Sazzio
Snow acid algin g
Verdyol super

Collection of sources used to create this food additive summary.